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Stuffed Squid with Linguine

Yield 6 servings (serving size: 1 cup pasta, 1/2 cup sauce, and 4 stuffed squid)

Ingredients

  • 2 tablespoons olive oil, divided
  • 3 cups fresh breadcrumbs
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 24 cleaned squid (about 1 pound)
  • 1/2 cup diced onion
  • 3 garlic cloves, crushed
  • 1 1/2 tablespoons minced fresh basil
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (35-ounce) can whole plum tomatoes, undrained and chopped
  • 6 cups hot cooked linguine (about 12 ounces uncooked)

Nutrition Information

  • calories 415
  • caloriesfromfat 16 %
  • fat 7.6 g
  • satfat 1.3 g
  • monofat 3.8 g
  • polyfat 1.6 g
  • protein 22.3 g
  • carbohydrate 63.8 g
  • fiber 4.2 g
  • cholesterol 177 mg
  • iron 4.2 mg
  • sodium 566 mg
  • calcium 105 mg

How to Make It

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs, and cook 4 minutes or until golden brown, stirring constantly. Remove from heat; stir in parsley, salt, pepper, and minced garlic. Drizzle the lemon juice over breadcrumb mixture, tossing until moistened. Spoon 1 tablespoon breadcrumb mixture into each squid. Secure open ends of squid with wooden picks; set aside.

  2. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and crushed garlic; sauté 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Serve over linguine.